How to Enjoy it:

In mixed salads raw, boiled like spinach (cook quickly)
or stir-fried. Delicous with bacon or garlic.
Delicious in miso soup. Delicious with scrambled eggs. Add to 'chawan
mushi' - a steamed savory egg custard.
Both stalks and leaves are used. The flowers are edible and make an
attractive garnish.

Omelette with Shungiku leaves:

Beat 4 eggs in a bowl. Add 5-7 Shungiku leaves roughly chopped, 1
teaspoon of mayonnaise or 1 tablespoon of cream, salt and pepper. Heat
olive oil in a frying pan, pour the egg mixture into the pan and leave
for 5 to 10 minutes or until no longer liquid.